These unbelievably moreish canapés are so easy and will be a hit at any party.
Simply take some pre-made puff pastry, cut it in half, spread out the chorizo and grate Manchego cheese all over with a sprinkle of rosemary.
Roll, slice and bake just before your guests arrive. Perfectly matched with a glass of champagne - delicious!
Serves 4
Ingredients:
800g beef fillet centre cut
500g puff pastry
250g chestnut mushrooms (blitz to a small size or very finely chopped)
2 shallots (finely diced)
10g thyme
6 slices of prosciutto
20g butter
25g dijon mustard
2 egg yolks and a dash of milk for an egg wash
Kimchi spice paste
2 heaped tbsn gochugaru (Korean chilli flakes)
1 Thumb sized ginger peeled
2 tbsn soy sauce
2 handfuls of coriander
2 cloves garlic
3 tbsn rice vinegar
5 tbsn soft brown sugar
Method
Blend everything together until a smooth paste (around 3-5 minutes)
Layer show cooked short rib into a baby gem leaf , topping with the kimchi spice paste .
serves 6-8
Ingredients:
8 Veal Meatballs (halved)
2 balls of mozzarella
Jar of good quality pasta sauce (or use homemade)
100g butter
15g garlic
5g parsley
slider buns (or use recipe below to make your own)
Method:
Make the garlic butter by softening the butter and mincing the garlic as fine as possible. Add the garlic to the butter along with the chopped parsley and season.
Place a large pan on a medium high heat and colour the meatballs all over. Leave to one side.
Prepare the buns by cutting in half and filling with the coloured meatballs, add a small spoon of the tomato sauce on top, then a small piece of mozzarella, top with the bun. Repeat this until all buns are filled, when covered, spread the garlic butter all over the top of the buns and place into a preheated 160 degree oven and bake for 10-15min until the meatballs are fully cooked.
If you want to make your own bread rollsBread Dough:
To make your own bread dough for the sliders you will need:
500g Strong Flour
5g salt
7g dried yeast (or 14g fresh)
300ml warm water
Add all ingredients to a large mixing bowl and bring together to form a dough. Knead the dough for 8-10 mins to activate the yeast and to stretch the gluten, this will make for a better bread dough.
Place back into the bowl and leave to prove for 45 mins to 1 hour or until doubled in size.
Roll out balls around 60g each and place in a baking tray and leave to prove again until doubled in size.
Bake @180 degree C for 12-15 mins until nicely coloured and cooked through. (you can check this by tapping the bottom of the bread roll and if it sounds hollow, its cooked).
